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By Fi Harris
Monday, 30 July 2007
Serves 3 to 4
Roast French Rack of Venison with garlic, rosemary and mustard crust
Serves 3 to 4
• 1 French rack of venison
salt and freshly ground black pepper
for the garlic, rosemary and herb crust:
• 2 tbsp Dijon mustard
• 3 tbsp butter, softened
• 3 cloves garlic, finely chopped
• 8 tbsp fresh white breadcrumbs
• 6 tbsp finely chopped parsley
• 3 tbsp finely chopped rosemary
French racks of venison make entertaining both easy and spectacular. They are quick to cook and easily carved into cutlets to serve. If you have time, you can clean the bones thoroughly before cooking by scraping with a small sharp knife for a truly professional finish.
Preheat the oven to 200°C/400°f/Gas Mark 6. To make sure the meat holds the herb crust, use a sharp knife lightly to score the outer surface of the venison in a criss-cross manner. Season the rack of venison generously with salt and freshly ground black pepper.
Mix the mustard, softened butter and garlic into a paste. Mix in the breadcrumbs, chopped parsley and rosemary. Press this over the scored side of the venison and place on a baking tray.
Roast the venison for about 20 minutes for rare or about 25 minutes for medium. After roasting, remove from the oven and leave to rest in a warm place for 10 minutes before carving between the bones into cutlets. Serve with new potatoes, baby tomatoes roasted in olive oil and some buttered leeks.
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